Issue link: https://digital.copcomm.com/i/992999
Calamity Gin Unlike juniper-for- ward London Dry gins, Texas-made Calamity Gin boasts a more delicate flavor profile of rose, lemon, and lavender, as well as the distinct sweet and citrusy aroma of Texas' state flower, the spring bluebon - net. "We wanted to make a gin infused with botanicals found in Texas," said Calam - ity Gin producer and Southwest Spirits & Wine President Mike Howard, whose full- service distillery in Dallas is one of the largest in the state. "We named it after American sharpshoot - er and frontierswoman Calamity Jane because she was a complex and fascinating woman who defied immediate de - scription, just like gin." On the nose and palate, lime zest, cardamom, and juniper are balanced with Texas grapefruit, orange, and floral notes—complementing fruit juices and playing well with an amaro-kissed Highball presented at the tasting. "It also makes an interesting take on what we call a gin press, said Howard. "In the '70s, the press started as a country-club drink with vodka. We do it with Calamity and a mixture of soda and Sprite or grapefruit sparkling water—very refreshing." The Panelists Said: Neat: Smoke, pine, and juniper on the nose; green pine and aloe on the palate. Cocktail: Lemon and sweet tea. —Steve White Neat: Lime zest, juniper, lavender, floral. Cocktail: Light, bright, not cloying. Well-balanced and simple, but not simple-minded. —Arik Skot Williams { SOMMjournal.com } 87 Michter's US*1 Kentucky Straight Rye Michter's amber-colored straight rye, rich with hints of va- nilla, caramel, pepper, citrus, and clove, picks up firm tannins and astringent swagger from aging in barrels toasted before charring. Whiskey Distilled author Heather Greene said "this is what a great whiskey should be," suggesting rye aficiona - dos taste it neat for its luscious viscosity, long finish, and com- plex cornucopia of flavor wrought from grain, water, yeast, and w ood. With roots tracing back to 1753, the Michter's brand was resurrected in Kentucky in the 1990s and now produces four distinctly American spirits. Erin Ashford, Bar Man - ager at Olamaie in Austin, chose to highlight the rye's citrus and caramel notes with her boozy Golden Years cocktail, which brings a veritable garden to the glass via a garnish of lemony, edible Zinfandel oxalis. "I love Michter's on its own, but in a cocktail, it is really special," Ashford said. "It's so smooth and easy- drinking, and also very delicate with lemon and slightly-spiced vanilla and oak notes." The Panelists Said: Neat: Caramel, bananas, clove with cinnamon oil. A bit hot—almost burnt caramel. Cocktail: Violet, caramel, lemon zest; very smooth- edged flavors; almost cot- ton candy or Juicy Fruit gum. The heat of oxalis works really well to add some needed acid, almost like sorrel. —Arik Skot Williams Neat: Caramel oak notes with banana and a very peppery vanilla finish. Cocktail: Caramel nose, very floral, sweet molasses. Notes of clove, slight bitter molasses finish; subtle notes of island spice and cardamom. —Dustin Bolf Golden Years 1½ oz. Michter's US*1 Kentucky Straight Rye ¾ oz. Meletti Amaro ¾ oz. Amaro Montenegro 1 dash Scrappy's Cardamom Bitters Zinfandel oxalis garnish Erin Ashford, Bar Manager at Olamaie in Austin, represented Michter's with her Golden Years cocktail. Coral Calamity 1½ oz. Calamity Gin ½ oz. St-Germain ½ oz. Aperol ¾ oz. lemon juice 2 dashes Angostura bitters Top with Topo Chico Lemon garnish Calamity Gin's representing bartender Danalynn Traugott and her cocktail, Coral Calamity.